Veal Fricassee As I Like It Recipes
VEAL SHANK FRICASSEE
This recipe is from a cookbook my mother gave me in 1944, when I was 14. Inside the front cover, she wrote, "When and if Jean ever gets married." Well, this recipe, along with many others from the same book, has pleased my family for 55 years. -Jean Wright, Clarkston, Washington
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine flour and seasonings. Add veal shanks; seal and turn to coat. , In a Dutch oven or large skillet, brown veal in oil over medium heat. Pour 1-1/4 cups water into pan; add the onion, celery and bay leaf. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour., Add carrots and potatoes; cover and cook 30 minutes longer or until meat and vegetables are tender. Remove meat and vegetables to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup. Skim fat and discard bay leaf., In a small saucepan, combine cornstarch and the remaining water until smooth. Gradually stir in the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.
Nutrition Facts : Calories 703 calories, Fat 27g fat (9g saturated fat), Cholesterol 218mg cholesterol, Sodium 2578mg sodium, Carbohydrate 57g carbohydrate (14g sugars, Fiber 8g fiber), Protein 56g protein.
VEAL FRICASSEE AS I LIKE IT!
Although fricassee means preparing in white sauce, I made a step aside following Mediterranean tracks. I came up this recipe from the top of my head: I had some veal schnitzels that were too small for making a serious Wiener schnitzel or something, and the meat was too good just to chop them into goulash or risotto. So, with ingredients I had in my kitchen I made this (and liked it):
Provided by nitko
Categories < 4 Hours
Time 1h30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare veal schnitzels (thin them slightly) put one side into flour.
- Mince onion, garlic and pancetta. Sauté onion on olive oil until becomes translucent; than add garlic and pancetta. Sauté for two more minutes.
- Add butter and when melts put schnitzels into pot. When meat shrinks turn them to another side and sauté 15-20 minute
- Add white wine and when alcohol evaporates add tomato, cloves, hot paprika and bay leaf. Be careful with salt (pancetta is salty).
- Cook 50 minutes on easy fire. Try it, if it is not salty add salt, or if is too sour (tomato) add sugar.
- Occasionally add veal stock to prevent burning. When sauce is thick and all spices gave flavor, serve hot with pasta, rice, potato or whatever.
Nutrition Facts : Calories 511.3, Fat 23, SaturatedFat 9.4, Cholesterol 196.7, Sodium 707.4, Carbohydrate 17.5, Fiber 1.9, Sugar 6.1, Protein 45.9
COCO'S VEAL FRICASSEE
The original recipe was one of many that was used during my time training as a chef. While I modified it slightly for ease of preparation, the end result is still out of this world.
Provided by Colleen.Ludgate
Categories One Dish Meal
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sweat meat in oil, but do not brown.
- Mix together the cornstarch and oil to make a slurry.
- Add ½ the stock, bring to a boil; add stock and slurry as needed until thickened (like gravy).
- Cook out about 1 hour.
- Meanwhile, create the liaison by whipping together the egg yolks with the cream until thick.
- Strain and rinse meat; reserve sauce.
- Return sauce to pot, bring to a simmer and add meat.
- Season with salt and pepper.
- Slowly temper in liaison by adding small amounts of sauce to it and whisking (adding it all in at once will cause your eggs to scramble), then pour the contents back in the pot.
- Bring to a quick simmer, and immediately remove from heat.
Nutrition Facts : Calories 1504.8, Fat 89.5, SaturatedFat 27.9, Cholesterol 595.9, Sodium 816, Carbohydrate 60.5, Fiber 5.5, Sugar 17, Protein 110.8
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